Fill medium bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Cut off stem from 1 artichoke, then bend back all outer leaves and snap off where leaves break naturally (only small cone of pale green inner leaves will remain). Trim off all dark green parts. Cut out and discard choke. Slice artichoke bottom very thinly. Place in lemon water. Repeat with remaining 3 artichokes. Do ahead Dressing, prosciutto, and artichokes can be made 2 hours ahead. Let stand at room temperature.

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Call me a Phillistine, but I make this with marinated artichoke hearts (from a local big box store). I consistently get rave reviews.

clburnett1121 from Bellevue, WA / 10.08.09

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Made this for a new years eve dinner. It was excellant!

A Cook from Scotch Plains, NJ / 11.10.07

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While preparing the
artichokes is a bit
time consuming, this
salad looked
beautiful in the
bowl. The flavors
lined up perfectly.
Use a mandoline for
sure, if you have
one, to get really
thin slices.

kteddy from St.Louis, MO / 04.21.07

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raw artichoke is delicious... Fennel should defintiely be shaved, so get a mandoline. Dressing was average.... IMHO, needs a touch of sweetness, possible from apple cider vinegar and maybe a nut oil instead of olive oil. good, but for the work I'd try a different dressing.

A Cook from Key Biscayne, FL / 01.28.07

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At my dinner party last night, the men said this salad was interesting and different, but barely ate it. However, it was a big hit with the ladies. It was time consuming slicing the artichoke hearts thin as I don't have a mandoline. I substituted baby lettuces from my garden for the frisee. Other than that, I followed the recipe. I thought this recipe called for way too much prosciutto -- 3 ounces would have been enough. The dressing was delicious though. I doubled it for later use. Will make again.